1. Place the bulgur in a large bowl and pour the boiling water over it. Soak until the bulgur is tender and most of the water is absorbed, about 15 minutes.

2. Heat 2 T of water in a nonstick skillet and add the onion, carrot and celery. Cook over medium-high heat for 3 minutes, stirring often. Stir in the mushrooms and continue cooking, stirring occasionally, until the vegetables are soft and the mushrooms are brown, about 5 minutes.

3. Drain any excess water off the bulgur. Add the vegetables along with the remaining ingredients and stir for 1 to 2 minutes, until the mixture holds together and can be formed into patties.

4. form 3-inch patties, using about 1/4 c of the mixture for each. Mist a nonstick skillet with vegetable oil spray and cook the patties until lightly browned, about 3 minutes per side.

Note: Patties may be frozen after they have been cooked. To reheat, place frozen patty in a toaster oven at 375F for 5 minutes, or until heated through. to reheat in a microwave, wrap loosely in plastic and cook 2 to 3 minutes.